Can I use baking soda instead of baking powder for the cake?

We love to make cakes. If there is an occasion, we will bring cake.

But one of the most frustrating things we always run into is not having any baking powder or just having it soggy.

So, can baking powder be substituted for baking soda in cakes?

It’s a harder substitution to make, but you can use baking soda instead of baking powder for cakes. To substitute baking powder for baking soda, make a 2-to-1 mixture of cream of tartar and baking soda. This mixture will be used instead of the baking powder.

To substitute baking soda for baking powder, use approximately 3 times the amount of baking soda called for. No other ingredients are needed for this substitution.

In today’s article, we’ll go back to the chemistry classroom and talk about the chemistry of baking soda and baking powder, how they react, and how to create exactly the perfect substitutes for each.

Something to take into account

Before we get into this frequently asked question, we need to cover a few things.

First of all, which we’ll talk about in much more detail later, baking soda and baking powder are not the same thing!

They are not even chemically close to being the same! That’s why you can’t substitute them equally.

They work differently and have different reactions in food , which will ultimately affect the outcome of the product, both in taste and texture.

Which brings us to the next point: what kind of cake do you want and what kind of texture do you need to achieve?

This is undoubtedly the most important question to ask yourself when you want to replace something.

Cakes are always leavened and there are tons of ways to do it.

Unfortunately, or rather fortunately, these different shapes create different effects. This is why there are so many different types of cakes.

So by using different leavening agents, such as baking powder and baking soda, you will inevitably have different cakes. However, this does not mean that it is not possible.

What we will talk about today is the exact functions of these leavening agents and how they work.

This will give you a better understanding of exactly how to substitute them and what effect they will have on your cake.

Sodium bicarbonate

Baking soda, also known as baking soda or sodium bicarbonate, is an alkaline powder. It is white in color and has a crystalline texture.

Being alkaline, it has a pH value greater than 7. Specifically, baking soda has a pH of 8.3.

In order for baking soda to activate and create that leavening effect, it has to be combined with an acidic ingredient and a liquid. 

When these components combine, they create a chemical reaction that produces carbon dioxide, which is what allows the cake to rise and become fluffy.

Baking soda is almost always combined in cakes with lemon juice or buttermilk.

These are the most popular ingredients, as they often have other beneficial functions in baking.

baking powder

Baking powder, on the other hand, is an already complete leavening agent. By this we mean that you do not have to mix it with other ingredients for it to activate.

Baking powder already contains sodium bicarbonate (sodium bicarbonate) as well as an acid that will create the leavening effect.

This acid is usually cream of tartar or citric acid (both are a type of acidic powder often used in foods). It is also white in color, but it has a much fluffier, softer and more powerful consistency.

You’ll also often find cornstarch in baking powder. It essentially helps act as a buffer and prevents any reaction when the baking powder is stored.

To activate baking powder all you have to do is combine the powder (which, again, already contains the alkaline and acidic components) with a liquid.

The liquid is what helps the two combine and create the carbon dioxide and ultimately the leavening reaction.

There are two types of baking powders available on the market: single acting and double acting.

Recipes often refer to double-action baking powder, since the single-action versions are most commonly used by food manufacturers.

Double Action Baking Powder has two reactions. The first occurs when the powder is combined with a liquid at room temperature, and the second reaction occurs when that mixture is exposed to heat.

To simplify it even more, the first reaction occurs when all the ingredients are combined, and the second when the cake is baked or pancakes are fried, for example.

The double action reaction is more favorable because it means that the leavening effect takes place over a longer period of time, ultimately creating a much fluffier product.

Baking Soda vs. Baking Powder

We already know that both are leavening agents, but that they have different properties.

The first major difference is their appearance. Baking soda has a more crystalline texture, while baking powder has a more powdery texture.

Both ingredients have a very white color due to the processing they were subjected to.

Baking soda is alkaline and needs to be combined with an acidic ingredient and a liquid to create that chemical reaction in a cake.

Baking soda, on the other hand, is already composed of the alkaline base and the acid, and only has to be combined with a liquid to create a reaction that causes a leavening effect.

So considering that they both have the same effect on cakes, the bigger question should be when to use baking soda and when to use baking powder.

Baking soda is often used in recipes that already contain an acidic ingredient.

It can be anything from citrus juice (such as lemon or lime juice, even orange juice), buttermilk, cream of tartar, or citric acid.

Baking powder is often used in recipes that do not contain any acid because it already contains that element in its structure.

All cakes have some form of liquid, so the sour part is what determines where it is used the most. This is a very useful piece of information to know because it will also help you recognize if a recipe is incorrect.

If there’s no acid and the recipe calls for baking soda, you know it won’t rise.

Now, what about recipes that call for both baking soda and baking powder?

This usually happens when you have a recipe that has too much acid in it and needs to be balanced by an alkaline to create the perfect amount of reaction (leave).

In the end, it’s all a game of balance!

If your recipe has baking powder (which contains an acid) and lemon juice (which is a natural acid) it will not create a strong enough reaction with the alkaline in the baking powder.

Your cake will come out flat. So adding more baking soda (an alkali) equilibrates the reaction.

How to substitute these ingredients for each other

As you may have realized by now, baking is more of a science than cooking.

Different ingredients have different chemical compositions and need different things to create chemical reactions.

In short, it is not as simple as substituting one for another.

Unless you have scientific equipment to help you measure the correct pH and conversions, the result of the cake will not be exactly the same.

However, this does not mean that it is impossible to make it work in a pinch.

Substitute baking soda for baking powder

Baking soda is much stronger than baking powder.

If you want to substitute baking powder for baking soda, you’ll need almost three times as much baking powder.

This means, as an example, that for every teaspoon of baking soda you need to replace, you will need three teaspoons of baking powder.

This will create more or less the same reaction when proofing the cakes. It has a substitution ratio of one to three (1:3).

You don’t need any additional ingredients for this substitution to work.

Substitute baking powder for baking soda

For this substitution, you definitely need a few additional ingredients to help create a proper reaction.

Remember that the baking powder already contains an acid that will help create the reaction; baking soda doesn’t have that acid, but it definitely needs it.

In our opinion, the easiest acid to add to a recipe is cream of tartar.

A good rule of thumb for this substitution is to add 2 teaspoons cream of tartar and 1 teaspoon baking soda (2 parts cream of tartar to 1 part baking soda).

You can then use this mixture and measure out the exact amount of “baking powder” called for in the recipe.

So, if the recipe calls for 1 tablespoon of baking powder, use 1 tablespoon of this homemade mix.

You can store any leftover powder in a resealable bag or container and keep it in a cool, dark place.

Effects of baking soda and baking powder on the cake

Both baking soda and baking powder are leavening agents and will help bring about a cake.

But it takes the perfect amount of them to create the perfect high (more leavening agent doesn’t mean more high).

We now know that when these ingredients react with each other, they produce carbon dioxide, which is what creates the gas and allows the rest of the ingredients to rise and create a fluffy texture.

But what happens when you don’t have the correct proportions? It is much easier to recognize the bad qualities of the cake than to necessarily recognize the good ones.

But by being able to recognize them, you can easily adjust the recipe next time to create a better product.

As a frame of reference, we usually work with about 1 teaspoon of baking powder for every cup of cake flour.

We also use about ¼ teaspoon of baking soda per cup of cake flour (with the acid, of course).

These are just general rules of thumb, but they will give you an idea of whether you are using enough to create a meaningful life.

What has gone wrong?

When you’ve tried hard to follow the substitution rules to the letter, but something isn’t quite right, it can be very frustrating. Here are some common mistakes.

It does not have flavor? If you use too much baking soda in a recipe (even though it helps to risen the cake) and don’t counteract the alkalinity with an acid, it can leave a very soapy or metallic taste, yuck!

Another common misconception is that some pie crusts cannot be set, especially when using double action baking powder.

This is because the first fermentation reaction takes place when the ingredients are mixed.

By letting it sit, you basically “deflate” all the air pockets that were created during the first reaction, and the second reaction won’t produce a nice fluffy cake.

Instead, you’ll be left with a flat, dense cake.

Finally, if your cake turned out to be flat and dense, it may be the result of using too few leavening ingredients or having other ingredients in the batter that are too heavy.

For example, if you’re trying to make an almond flour cake, you’ll need a lot more raising ingredients because almond flour is heavier than cake flour.

Baking Soda and Baking Powder Troubleshooting

Related questions

We’re going to wrap up a few more loose ends so you can pull off your substitutions perfectly.

Can I use baking soda instead of baking powder for pancakes?

Pancakes often use baking powder as a leavening agent because it does not contain any acidic ingredients.

So if you need to substitute baking soda for baking powder, it’s actually easier than you think.

First, substitute buttermilk or sour milk for the milk. This will act as the acidic liquid base you need for the alkaline baking soda to react.

Then, you can use ¾ teaspoon of baking soda for every tablespoon of baking powder called for in the recipe, basically a third of the amount.

Do these substitutions affect the baking times of the cakes?

We have never observed any of these substitutions affect the baking times of the cakes, or any other product.

Can these substitutions work for all kinds of cakes?

In theory, yes, you can use these substitutions for any type of cake. However, some cakes will require careful planning and calculation of proportions.

For example, if you have a cake that already has acid in it and you need to use baking powder, you may want to reduce the amount of acid or powder.

Otherwise, there won’t be enough alkaline to create a reaction.

The bottom line is that it is possible as long as you are careful and make sure you make the substitution correctly.

Understand the reactions and the ratios needed to achieve them, and most importantly, research exactly what you need to do.

Do these substitutions affect the texture and flavor of the cake?

As with cooking times, we haven’t necessarily noticed a drastic change in texture or flavor.

The only time it has a noticeable effect is if you use the wrong substitution amounts or ratios.

How do you check if baking soda and baking powder are still good?

In order to make the right substitutions, you have to make sure that your products are still good and actually have the strength to create a good reaction.

To test for baking powder, combine 3 tablespoons of hot water with ½ teaspoon of baking powder. A moderate effervescence should occur.

If there is no reaction, your baking powder will not work.

To test for baking soda, combine 3 tablespoons of distilled white vinegar with ½ teaspoon of baking soda.

If the mixture bubbles rapidly, your baking soda is still fresh.